Monday, April 16, 2012
When spring weather hits, I start craving salads as a stand alone for dinner. This is my absolute favorite taco salad recipe and a family favorite. I love it because it's healthy, not heavy like some others I've tried, and best of all, it's simple to make.
Layer the following ingredients:
romaine lettuce, chopped
black beans, drained and rinsed
corn ( I use canned)
cherub or grape tomatoes, chopped in half
jack and cheddar cheese blend, finely grated
Tostitos chips (or your favorite brand), crushed
Serve on a rectangular platter* with a bowl of chips and the dressing on the side.
Make a package of ranch dressing mix; add Bull's Eye bar-b-que sauce to taste.
That's it! You can also add chicken or bar-b-que pork to this salad if you want something more substantial, but it's great without meat too.
*Obviously the rectangular platter isn't critical, but I serve most of my salads on a platter. Not only is it a beautiful presentation, but it's easier to get a little (or a lot) of each of the ingredients.